
Pan Fried Fukuyama Scallops with Citrus Tofu Sauce
Level
easy
Cooking
5 min
Preparation
30 min
Ingredients
Servings
Fukuyama Scallops, thawed and rinsed | 300 g |
Sliced Sundried Tomatoes in Oil | 2 |
Salt to season the scallops | |
crushed black pepper | 1 dash |
Arugula Salad | 100 g |
Croutons | 50 g |
Citrus Tofu Sauce | |
Kalamansi Juice | 50 ml |
Orange Juice | 100 ml |
Silken Tofu | 1 packet |
Sesame Oil | 1 tsp |
Ginger, finely grated | 1 tsp |
Honey | 1 tbsp |
Olive Oil | 50 ml |
How to cook
Step 1
- Pat the scallops dry with a clean kitchen towel and season with a pinch of salt.
Step 2
- Pan fry the Fukuyama Scallops till golden brown over high heat with 1 tbsp of oil.
Step 3
- Set aside to cool.
Step 4
- To prepare the Citrus Tofu Sauce, place all the ingredients in a food processor and blend till the texture is smooth.
Step 5
- Place the citrus tofu sauce in the center of the plate and top it with the seared scallops.
Step 6
- Garnish with arugula, croutons, sundried tomatoes and dash of black pepper.
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